When it is chilly outside I like to make food that is quite warm and cozy. I am not a huge soup fan, unless the soup is quite filling. This spicy pumpkin soup fits the bill perfectly. It is fairly quick to make – the longest part of the process is prepping the pumpkin and waiting for the soup to boil. I like both the ginger and chili heat – but you add more of both or tone it down a bit – that is all a mater of taste.
I made almond butter today. Why because I wanted to try to it kept showing up in contemporary and medieval recipes.
Nowadays we make almond butter as a healthy butter substitute. However in medieval times they made it for lent.
In the middle ages on fast days, Christians were not allowed to eat animal products (from mammals that is), such as butter. The alternatives were mostly olive oil for cooking and almond butter for other uses. In Denmark and the rest of Northern Europe, this coursed problems as both were expensive imports.
Majmarked it such a cozy medieval event. It is framed as a medieval marked – everyone know each other because they all start the season here every year. They are a really welcoming community.
I just realised that I never put a post up on this year’s Majmarked (our home marked). I better do something about that.
This weekend we are talking part in Majmarked in Viborg – a medieval marked event. It is the second year we are there as part of the event. Last year we set up our stand by our friend’s stand, this year we are going with our very own tent and have our own stand. All the groups at the marked have a name, so we had to come up with one for our wine and are now selling our spiced wine under the name: Vinum Dulce – which is literally just sweet wine in latin.
If I need a quick and easy snack for an event or for friends coming over, salted almonds is my go to recipe. They don’t require much effort and everyone loves them. The recipe scales well and the almonds are crisp and salty and perfect!
Today I made salted almonds while eating breakfast. The almonds are to be served with the samples of wine we serve at the medieval marked in Viborg this weekend – a reenactor event. This year I want to try to make it over the campfire when I run out – which I will. It should be easy to do.
Real home-brewed ginger beer has a kick to it. With it’s strong, but not overpowering, taste of ginger. My ginger beer is perfect in a dark’n’stormy or to drink on it’s own as sodapop for adults.
I have now made it several times and are ready to share my recipe. Some of you might have read my tales of ginger beer. The big lesson learned from my first tries was – use plastic bottles – really do!